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post #1141 of 1539
10/8/09 at 6:55pm
That reminded me of a hilarious video clip (I think it is, anyway):

YouTube - Sleepwalking Fail

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post #1142 of 1539
10/8/09 at 6:58pm
Not this time. The door was closed but he was trying to get in there for some reason. I think the convection fan makes a noise he doesn't like or something because he does that a lot.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1143 of 1539
10/9/09 at 5:41am
Well Good Morning all you sleepy heads !


Just sipping some Java and waiting to get inspired ! Waky Waky....

Just Java this morning, lots of reading....


Petals

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
post #1144 of 1539
10/9/09 at 5:56am
Last night was smoked chicken thighs, red chili cilantro cornbread and black bean salsa.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
post #1145 of 1539
10/9/09 at 6:25am
Now that sounds good.

I am in the middle of preparing some Partridge (special order)....


Petals

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
post #1146 of 1539
10/9/09 at 7:50am
Eating home made trail mix right now with coffee.
Lunch will be? Dinner will be ?
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1147 of 1539
10/9/09 at 9:02pm
Boxty, folded around skirt steak seared an roasted in a Guinness glaze. Top notch dinner.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1148 of 1539
10/9/09 at 9:22pm
Eggplant dip on pumpernickel (poor man's caviar) avec une verre de Mouton Cadet .

Dessert : A pear .... 2 ponder ....


Petals



Que la vie est belle....
Quand il me prend dans ses bras
l me parle tout bas,
Je vois la vie en rose.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
post #1149 of 1539
10/18/09 at 7:56pm
For a snack I made some raviolis with atta flour, filled with Canadian bacon and cheddar. Just stuff I had on hand. I pan fried the raviolis, making one side crisp and they kind of reminded me of stuffed parathas. I really liked the pasta part and I'm going to experiment more with fillings--maybe I'll make a spiced potato filling so they're kind of like aloo parathas.
post #1150 of 1539
10/19/09 at 3:24pm
Pondering tonights dinner....got some beef ragout hanging around in the fridge, lessee... some boiled jacket potatoes. Go to pantry..oh look some canneloni tubes and some lasagne sheets, passata. Back to fridge, got some mozzarella.

Ok, its gonna be a mongrelised canneloni/lasagne with ragout filling mixed with passata, layer with cheese, top with sliced potatoes, spray with canola and bake. Salad and baked pide bread to serve.

Happy style family meal :D
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1151 of 1539
10/19/09 at 4:48pm
Wok n Roll at airport.
Some kind of chicken, some kind of beef,
some kind of noodles.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1152 of 1539
10/19/09 at 6:28pm
Airport food. Nice.

I made some sopa de ajo, garlic soup, from Mario Batali's book about his culinary road trip to Spain. Mine didn't turn out quite like the picture in the book, but tasty and was pretty simple to make. I love the aroma of garlic cooking in olive oil! I imagine, however, that if I were working in an Italian restaurant I might feel otherwise after a while.

I could have done better - one of the cats needed attention at a crucial time and I got the garlic a bit too toasty. But cats are cats, and I didn't actually scorch the garlic, I just think it would have been better a bit less brown.

Reminds me of one of my favorite commercials, though I can't remember what company produced it. It was about jumping to conclusions. This fellow is in the kitchen making a nice spaghetti dinner. You see him stirring the sauce, cutting up stuff for the salad. The cat jumps up on the stove while he is cutting and he reaches to keep it away from the pot. It cuts to the woman walking in the door, and what she sees in the kitchen is the guy with a big knife in one hand, a
screaming cat soaked in red in his other. I'm sure it is on Youtube somewhere, maybe I'll look up funny commercials or some such later this evening.

mjb.
post #1153 of 1539
10/19/09 at 6:33pm
Wife and daughter made me an early bday dinner.
Chicken fried steak, mashies and gravy, peas & garlic bread.
Simple comfort food.
I love when people cook for me, it touches me.

*Edit: I realize how sappy that last sentence sounds, but it's true. Maybe it's because I put a lot of heart and soul into feeding others, I dunno.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
post #1154 of 1539
10/19/09 at 8:59pm
Today was my birthday. Started out with roasted/steamed oysters this afternoon, then broke down a cheap beef tenderloin from costco and cut up some steaks (very simple with just sea salt and cracked black pepper 'crust') for myself and the family and turned the chain meat into a real quick carpaccio. My grandmother (an old gourmet, herself) threw together an Asian style slaw, my girlfriend made me some amazing garlic/chive mashed potatoes, and my sister made a "pork wellington" (at least that's what she was calling it)for me to take home. Lot of food going around tonight for my little family 'n friends party. Best I've eaten in a while though. I've been taking home pizza for dinner for the last few weeks. hah.

For desert I got a Shun Ken Onion 8" chef's knife. MMMmmmmm.

It's been a good day. I also made away with the new ed. (and my first copy) of The Professional Chef.

Good dinner, simple food, great day. I am a happy boy right now.
“Context and memory play powerful roles in all the truly great meals in one's life.”


Check my blog and leave comments!
http://prodigalguns.livejournal.com/
post #1155 of 1539
10/20/09 at 12:23am
Ain't that what cooking should be all about? :)
Know the feeling
Even if it's burnt sausages from the bbq from the other half...he did it *for me
Or cold eggs on toast and really horrible coffee on Mother's Day from the kids hehe....they did it for me
I thank them sincerely every time as it is a sign of love
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1156 of 1539
10/20/09 at 1:35am
what? ya never in an airport?
what'd ya do when you're hungry?
eat right, airport or not
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1157 of 1539
10/22/09 at 10:37am
I'd never eat an airport, they're too crunchy and there's always leftovers.

About to boil water for some meat-filled agnoletti made using recipes from cookbooks by Dom DeLuise (the egg pasta) and Virginia novelist Adriana Trigiani (the filling; I used ground beef-pork meatloaf mixture), accompanied by an Italian hard roll from Marcy Goldman's "A Passion for Baking."
post #1158 of 1539
10/22/09 at 2:04pm
For lunch I'm cooking tenderloin steak (medium rare) with mushroom dip. Then for dinner I'm going to do some Pork chop with green chile corn.
post #1159 of 1539
10/22/09 at 4:39pm
How do you make your mushroom dip?
post #1160 of 1539
10/22/09 at 5:08pm
I’m visiting my son in Pittsburgh and our house here is very small and the pantry not very well stocked.

Yesterday for dinner I made two different pizzas with quick rustic dough. Toppings were sun-dried tomatoes, fontina, sweet Italian sausage and roasted garlic. The other was Spinach, pine-nuts, artichoke hearts feta and smoked Gouda.

Tonight we had baked tilapia that I encrusted in a crushed tortilla chips, Serrano chilies, lime, tomato paste and cilantro. It was served on tomato corn orzo with black beans, garlic, bell peppers, onions and mesquite seasoning. I made a cinnamon pumpkin flan for dessert

I just picked up a chuck tender so tomorrow - ???????? I’ll figure it out then.

Cheers
post #1161 of 1539
10/23/09 at 4:25am
It was quick Friday night cooking tonight....spicy mini meatballs from the freezer, quick tom sauce, lots of green pepper, garlic, white wine, toss some spag, quick grate of cheese, croutons...mange :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1162 of 1539
10/23/09 at 7:41am
Buttered toast made from the last bit of a farl* -- a salty, round, rustic English loaf nearly identical to what in the same cookbook is called "cob" but with a little more butter.
_________________
* Or what Paul Hollywood calls a farl anyway. To me a farl is a quarter-round of a much more flat bread or cake, from Lowland Scots fardel, a quarter, presumably related either by descent or collaterally to German viertel, also meaning one-fourth. But I don't make those, and I do make this bread fairly often.
post #1163 of 1539
10/23/09 at 9:50am
I have a big ole hairy pork loin roast.
It'll get seared good on both sides
with salt pepper onion pow garlic pow
cinnamon and allspice. Then it'll get braised
in apple juice white wine and chicken stock
on lowest low covered 4 hours. Gravy will be
made from rendered liquid and will be spooned
over the pork and rice. With that butter browned
white rice then soaked in milk and "creamed" at the end.
Asparagus roasted in oven with lemoned
croutons. Buttered warmed sourdough.
Strawberry water and, for him, ice cream.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1164 of 1539
10/26/09 at 6:57am
I did a breakfast pita pizza for each family member. Pitas were the AM shortcut.

Toppings choices were hash browns--well home fries--breakfast sausage, loosely scrambled eggs to finish cooking on the pizza and cheese of course.

I topped the cheese on top to help hold the fillings on.

Was just a touch bland from the basic pita I think. Could have made up for it in more strongly seasoned hash brown.

Worth repeating again but I'll make the home fries the night before. Took a little more time than I wanted to spend but the kids caught the school bus on time.
more than taste fine
me eat it all the time
post #1165 of 1539
10/26/09 at 9:06am
The misses and I played hookie today and slept in. For brunch I made fried pork chops, hash browns, creamed corn and country gravy. For dinner I am doing Rabbit Fricase.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
post #1166 of 1539
10/26/09 at 12:46pm
Breakfast at the 5 spot lunch at Salumi both in Seattle
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #1167 of 1539
10/26/09 at 2:25pm
Deux morceaux de pain blanc "Merveille" étalée avec beurre d'arachide.

(Um... peanut butter on Wonder bread. Oh, the shame.)
post #1168 of 1539
10/26/09 at 3:57pm
Hehe that's funny :) Everything sounds much more elegant in French.

Last night we did a mountain of mashed spuds; steamed carrots, beans and peas then into a pan with a ladle of chicken stock and butter; spicy roo meatballs with a really top green peppercorn gravy...really thick, rich and gloopy. Not exactly gourment, but Ahh twas good after a long long day.

Dessert was strawberry yoghurt.

Think tonight is pizza and garlic bread night- yes from the freezer :rolleyes: - playing mum's taxi till late...so I am allowed to cheat! Maybe a tossed salad to assauge the guilt feelings and pretend to be eating healthy :thumb:
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
post #1169 of 1539
10/26/09 at 6:03pm
Ratatouille and a Garlic/Sage Pork Loin roast.

Two entrees, I know, but they are oh so good together.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
post #1170 of 1539
10/27/09 at 2:19am
this is a great idea! i would love to share what i have been cooking and i also want to get new recipes from others.

tonight i'll be cooking on grilled pork belly. my family always love this recipe from the start! it's quite easy you know. all you need to do is slice the pork belly into thin slices, but not too thin, make sure their bite size thick. then you marinate it for an hour with barbecue sauce, squeeze a bit of lemon, add salt and paper to taste and that's it! grill it for 10 minutes on each side depending on how you want it to be. some would prefer medium rare.
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